Not everybody can make it to T&T this year for that sweet Trini Christmas. Well, we’re all about spreading the good vibes so no matter where you’re spending your season, we’ve got some recipes that’ll make you feel like you’re spending it with us, right here on the island of sun, steelpan and sweet wine… (wink wink).
Ever tried making Ponche de Creme (Ponch A Creme) ? Try this…
Ingredients
6 eggs, beaten
2 teaspoons grated lime zest
3 (14 ounce) cans sweetened condensed milk
3/4 cup canned evaporated milk
1 1/2 cups rum
1 tablespoon aromatic bitters
1 pinch freshly grated nutmeg
Directions
In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.
Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.
Now, here’s the recipe for the Trini Fruit Cake. Be sure to let us know how it turns out!
Ingredients
1 pound pitted prunes
1 pound dark raisins
1/2 pound pitted dates
1 pound dried currants
1 pound dried cherries
8 ounces glacé cherries
4 ounces mixed candied citrus peel
3 cups dark rum, plus more as needed
1 1/2 cups cherry brandy (may substitute Manischewitz Concord grape wine), plus extra for grinding fruit
4 ounces blanched, slivered or sliced almonds
2 cups granulated sugar
1/4 cup boiling water
1 pound (4 sticks) unsalted butter, plus more for the pans
1 pound dark brown sugar
10 large eggs
Finely grated zest of 2 limes
2 teaspoons vanilla extract
1/2 teaspoon Angostura bitters
1 pound flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
Directions
Combine the prunes, raisins, dates, currants, both kinds of cherries, the candied citrus peel, 2 cups of the rum and all the brandy in a large container with a tight-fitting lid. Let sit at room temperature for at least 2 days and up to 1 year. Shake or stir the mixture occasionally.
When ready to bake, combine the macerated fruit mixture with its liquid and the almonds in a blender or food processor and process in batches, using extra brandy to loosen. Grind to a coarse paste, leaving centimeter-size chunks of some of the fruit intact for texture.
Pour the granulated sugar into a heavy-bottomed pot over medium-high heat. Cook, stirring occasionally with a wooden spoon, until the sugar has melted and caramelized until almost black; it will smoke a bit and it’s much darker than you’ve caramelized sugar before. Turn off the heat, then carefully add the boiling water (furious steam here), stirring to incorporate. It may stiffen up before you add some of the caramelized sugar to the batter, just return the pot to a burner on low heat, which will loosen it up again.
Preheat the oven to 250 degrees. Use butter to grease three 9-inch or four 8-inch pans, then line the bottom of each with a double layer of parchment paper.
Combine the 4 sticks of butter and the dark brown sugar in the bowl of a stand mixer or hand-held electric mixer; beat on low, then medium speed for several minutes, until light and fluffy. Stop to scrape down the bowl. On low speed, beat in the eggs, one at a time, then add the lime zest, vanilla extract and the Angostura bitters, beating until well incorporated. Scrape the very wet batter into a very large mixing bowl.
Combine the flour, baking powder and cinnamon on a sheet of wax paper or parchment paper. Fold the flour mixture by hand into the butter mixture, then gradually stir in the macerated fruit paste and 1/4 cup of the black/caramelized sugar. This is a very heavy batter, and stirring will take muscle; you might want to divide among a couple of bowls for mixing in a stand mixer; you can use a dough-hook attachment. The batter should be the color of dark walnuts; if the color seems too tan or light, stir in more or all of the black/caramelized sugar as needed.
Divide the batter among prepared pans, filling them almost to the top. Bake for 1 hour, then reduce the temperature to 225 degrees; bake for about 2 hours, or until a tester inserted into the center of each cake comes out clean. Transfer the cakes, in their pans, to wire racks to cool.
While the cakes are cooling, baste them with the some of the remaining cup of rum every few minutes until the cakes are cool and/or no longer absorb rum. They will absorb several tablespoons each; you may not use all the rum.
When completely cool, invert the cakes onto plates. The cakes are ready to serve, but will taste better if they sit for at least a few days.
We’ll have more for you as the days to Christmas stroll on, so keep checking back with your favorite hub for Caribbean entertainment news. We love having you!
The stage is being prepared for what is ultimately the most anticipated staging of the Caribbean Music Awards on September 19th, 2026. For the very first time since its inception three years ago, the event moves from New York, to Trinidad and Tobago where superstars from across the Caribbean region and internationally, will gather. It’s a meaningful moment for many people, but one person in particular, feels immensely excited and proud to be at the centre of it all.
Aisha Manrique is the voice of the Caribbean Music Awards. Her tone, expression, sound and articulation, which has narrated the entire show for the past three years, aligns seamlessly with brand Caribbean along with the overall delivery of this powerful celebration of Caribbean creativity and beauty. “I am extremely excited that the Caribbean Music Awards is being held at home in Trinidad and Tobago this year,” said the South, Trinidad native.
Aisha Manrique
Three years ago, Aisha landed the opportunity of a lifetime to become the Voice of God for the Caribbean Music Awards. The former Marketing Officer was essentially screened after a series of meetings and panel interviews, The Caribbean Music Awards would eventually agree to welcoming Trinidad born, Aisha Manrique into the organization. Added to that, the team, after doing their research on Manrique, offered her the opportunity to be the Head Writer for the production. Now in its fourth year, Aisha is the person who writes and narrates the entire production for show night, inclusive of nomination packages, host and presenter scripts and all else. “It’s a lot of work but I am tremendously grateful to be doing what I love,” she expressed.
The 2026 staging of the CMA’S in T&T is a welcomed experience for Aisha. “Having my team with me to be able to prepare in terms of making this moment at home, memorable, is something I’m looking forward to. Every year despite efforts to glam up and be a part of the show with makeup and everything else, I would announce behind the scenes in sneakers and jeans because of the rush as a result of the rigorous production schedule in addition to the intense traffic amid the excitement of Labour Day weekend.”
Manrique says this year she’s looking forward to wearing a gown and getting some photos taken while doing the work that she has dedicatedly done for the past three years, behind the scenes. “I can at least be a part of the glamorous side of things this year,” she laughed.
From San Fernando to the world, Aisha’s journey has been one filled with lessons and testimonies. An entrepreneur now, having answered her life’s calling a few years ago, Aisha says her mother’s insistence on key things, has shaped her path. “As a young child I would envision myself standing in front of thousands and thousands of people and using my voice. My first audience was made up of my uncles and grandmother. I remember my mother waking me up at 5am every morning to work on pronunciation, breathing and posture. Of course, as a child I wasn’t happy about that but now, I appreciate it so much.”
Her mother has since passed away, however Aisha Manrique is inspiring many these days, having been taught the principles of life, focus and dedication, by the woman who was her tower of strength throughout her life.
A Communications and Confidence Strategist, Public Speaking Coach, Copywriter, International Voiceover Talent and Live Announcer, Vocal Health Instructor, Master Storyteller, Aisha Manrique is moving onward with a distinct level of pride in how she serves. Her company, Voicey Versa Productions Ltd. is a Caribbean-based production and training company transforming how individuals and organizations use their voice, communication and stories to make an impact. She trains and coaches professionals, entrepreneurs, creatives, public figures, and performers to express and create compelling messages that resonate, convert, and inspire, equipping them with the skills to speak with confidence, clarity and authority. Her mother would be proud.
Caribbean artistes and other creatives have been strengthened by the CMAs over the past 3 years.
“My plan for my business is to better position the company as a safe space for persons to use their voices. If there’s someone who just wants to preach a sermon with a message, or if a person wants to post a video on social media and they need more confidence to engage broader audiences, Voicey Versa will be that safe space to learn,” she said, adding, “There are many people walking around with struggles internally and they are being silenced because of self-sabotage, imposter syndrome and negative thinking. I know what that feels like,” she noted.
Crediting several experiences throughout her life for her present success, Aisha says there is immense power in pushing past fear. At 15-years-old she attended the Rotary Leadership Awards Conference, where Secondary schools from across the Caribbean were represented by students. It was during that experience that her fear would be counteracted, having stood up when others did not, having been called upon to respond by one of the event’s sponsors, Percy Parker Williams. “He gave me a challenge to come up with a concept for an ad- a men’s cologne. He said he would give me 15 minutes. I said I just needed 1 minute and the whole auditorium erupted,” she recalls. “I created an ad and delivered in a seductive, female voice right there on the spot. The crowd cheered me on and Mr. Parker said I had something special. He awarded me a scholarship to pursue broadcasting and I’ve never looked back,” said Aisha.
There are many testimonies of her journey’s alignment to her gift and natural calling, but for Aisha Manrique, her life’s work is enshrined in God’s grace, having continued to use her gift to the service of others in her life. On September 19th, as Caribbean artistes and other creatives enjoy the fruit of their hard work and creativity in Port-of-Spain, her voice will tell the world at large, just how special they are.
For yet another year, cricket and entertainment are collaborating with intention. Superstar cricketer, Dwayne Bravo’s love and passion for both cricket and creativity bring live entertainment to matches across the Caribbean at this year’s Caribbean Premiere League (CPL) Tournament and it’s all thanks to Bravo’s Collabr app.
The idea behind Collabr began with a challenge that exists across the Caribbean: extraordinary creative talent is everywhere, but there has never been a formal structure to identify it, connect it or create a clear pathway from talent to opportunity. For the international cricket icon, recording artist and entrepreneur, that challenge became increasingly apparent through his work developing emerging artistes at 47 Productions.
47 Ronzy (front left) was discovered via the COLLABR app.
The talent was there. What was missing was the infrastructure.
Bravo and his team asked key questions: How do you find the right singer, songwriter, producer, dancer, filmmaker or other creative talent particularly when that person may be outside the traditional industry circles? How does a talented young artist in Trinidad, Guyana, St. Lucia, Jamaica or elsewhere in the Caribbean become visible to someone who can provide the next opportunity? And once discovered, how can those creators connect, collaborate, develop their work and ultimately build sustainable careers?
Recognising the need for something bigger than a studio or traditional talent search, Bravo reached out to entrepreneur Joshua Strone to expand the idea. That conversation became the foundation for Collabr – a technology platform designed to make creative talent discoverable and give creators the tools, connections and opportunities they need to move forward.
While its roots are distinctly Caribbean, the problem Collabr addresses is universal. Around the world, millions of talented creators remain disconnected from the people, resources and opportunities that could help them advance. At the same time, the modern creative process has become increasingly fragmented. Creators use one platform to network, another to communicate, another to edit, another to generate content with AI, and still others to distribute and monetize their work. Collabr brings that journey together.
Today, Collabr is evolving into an all-in-one creative ecosystem where artists, musicians, dancers, filmmakers, photographers, designers, producers, content creators and other creative professionals can create, connect, collaborate, get discovered and earn, all within one platform.
It’s a platform born from a Caribbean challenge, but built around a global belief: Talent can exist anywhere. Opportunity should be able to find it.
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